Instant Pot Lebanese Chicken Soup
Lebanese chicken soup is ready in no time thanks to the instant pot. Filled with chick peas, lemon juice, cinnamon and spinach, this chicken soup recipe is naturally gluten free.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large carrots (diced)
- 1 medium onion (diced)
- 3 stalks celery (diced)
- 15 ounces cooked chickpeas (drained and rinsed)
- 2 six-ounce chicken breasts (boneless, skinless)
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup lemon juice
- 8 cups chicken broth (low sodium)
- 8 cups baby spinach
Instructions
- 1
Place the carrots, onions, celery and chick peas in the bottom of the liner pot. Top with chicken breasts then add cinnamon, garlic powder, salt, pepper, lemon juice and chicken broth.
- 2
Close the lid, make sure the vent is closed then press "SOUP". Once the timer goes off, release the pressure naturally using NPR. This may take up to 30 minutes.
- 3
Remove the lid then carefully shred the chicken breasts using two forks. Stir in the spinach before serving, stirring it for 1-2 minutes or until it's wilted. Check for seasoning and add more salt, pepper or lemon juice to taste.